Ravioli in Spiced Butter Sauce

230 grams (1 cup or 2 sticks) unsalted butter
60 ml (1/4 cup) water or vegetable broth
1 teaspoon sweet paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon cayenne pepper
½ teaspoon ground turmeric
1 teaspoon sea salt
450 grams (1 pound) ravioli (I used mushroom, ricotta, and goat cheese ravioli)
chopped herbs of your choice such as parsley, chives, or garlic scapes
chopped edible flowers like chive blossoms or violets
freshly grated Parmigiano-Reggiano (Parmesan) cheese

1. Melt the butter in a saucepan over medium-low heat. Do not let it boil or it will separate.
2. Add the water or broth and stir until blended.
3. Add all the spices into the butter mixture and whisk until well-combined.
4. Season with salt to taste. Remove from heat and keep warm.
5. To make the pasta, bring a large pot of salted water to boil. Put the ravioli in boiling water, one at a time, without crowding.
6. Once the ravioli floats to the surface, it is ready. Scoop ravioli with a slotted spoon and set aside. Continue with the rest, cooking in batches.
7. Once everything is cooked, put the ravioli in a pan over low heat and toss in the reserved spiced butter to coat. Add by tablespoonful as much or as little butter as you desire.
8. Garnish with chopped herbs, edible flowers, and freshly grated Parmigiano-Reggiano cheese to finish.

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